Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing

Abstract

The effects of small granule starches on the changes in quality of direct heated surimi gels after freezing and thawing were evaluated by comparing four varieties of starch: native potato starch (PN), native wheat starch (WN), potato and wheat starches with small granules separated from native starches (PS and WS). PS and WS absorbed less water and had a lower water-absorbing ability during the thermal processing, which caused the formation of smaller ice crystals, less structural damage, lower drip loss and less textural changes after freezing and thawing. In addition, due to the large granule size of two potato starches, large ice crystals and voids, more drip loss and structure changes were observed in surimi gels containing two potato starches than that containing two wheat starches. Results indicated that addition of small granule starch could reduce the quality changes of direct heated surimi gels after freezing and thawing.